Partridge Berry Wine Recipe

Recipe for 4.5 litres (1 gallon), and may be multiplied.

All teaspoon measures are level.

2 lbs. Partridge Berries

500 ml Grape Concentrate

3 lbs. Granulated Sugar

1 Gal. Warm water

1 tsp. yeast energizer

1 tsp. yeast nutrient

1/2 tsp. pectic enzyme powder

½ teaspoon Potassium Sorbate

1 campden tablet

Lalvin K1V-1116 wine yeast

2 Tablespoons of Chalk

Starting Gravity should be 1.100 - 1.115

(1) Pick berries fully ripe. Remove any stems or leaves . Wash and drain berries. Using nylon straining bag mash and strain out juice into primary fermenter. Keeping all pulp in straining bag, tie top and place in primary .

(2) Stir in all other ingredients EXCEPT yeast. Cover primary .

(3) After 24 hrs. add yeast. Cover primary. Stir daily, check S.G. and press pulp lightly to aid extraction.

(4) When ferment reaches S.G. 1.040, about 5-6 days, strain juice from bag. Siphon wine off sediment into glass secondary. Attach airlock .

(5) When fermentation is complete (S.G. has dropped to 1.000 about 3 weeks), siphon off sediment into clean secondary, reattach airlock.

(6) To aid clearing, siphon in 2 months and again if necessary before bottling.

(7) Filter Your Wine

(8) Bottling: Add 1/2 teaspoon of Potassium Sorbate

This makes a good dry wine, but you may slightly sweeten it also using Wine Conditioner sweeten to taste.